• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake
and cool cake as directed on box for two 8-inch or 9-inch rounds--except
add orange peel to batter. • 2 Fill layers and frost side and top
of cake with frosting. In 1-quart saucepan, heat whipping cream over
medium heat until hot (do not boil); remove from heat. Stir in chocolate
chips until melted and smooth. Let stand 5 minutes. • 3 Carefully
pour chocolate mixture onto top center of cake; spread to edge, allowing
some to drizzle down side. Refrigerate about 1 hour or until chocolate
is set. Store covered in refrigerator.